Creamy Mushroom Risotto 2.0

This risotto is simple in that you do not need to saute your vegetables and set them aside. You’ll cook everything in the same pan and the end product will be a very rich and creamy mushroom-infused risotto.

Ingredients:

• 4 tbsp soy sauce

• 2 tbsp olive oil

• 16 ounces sliced mushrooms (use any)

• 4 cups vegetable broth

• 1 white onion chopped

• 1.5-2 cups arborio rice

• 1/2 cup white wine

• 1/4 cup shredded cheddar cheese

• 2 tbsp butter

• truffle-infused olive oil (optional)

• 1/3 cup fresh chopped chives

Method:

1. In a large skillet, add sliced mushrooms and 4 tablespoons soy sauce over medium-high heat. Cook 2-3 minutes until mushrooms are fragrant

2. Add 2 tbsp olive oil and chopped onion. Cook 1-2 minutes until onions are transleucent

3. Add arborio rice, stirring well to combine, and sautee 1-2 minutes minutes

4. Add wine to the pan and stir to combine, cooking until it has absorbed

5. Add the vegetable broth in 1/2 cup increments, stirring frequently and letting the rice absorb the liquid before adding more

6. Repeat until rice is almost cooked (18 minutes)

7. Stir in butter and shredded cheese and chives

8. Enjoy!